I don’t know how it happens, but the months are flying by and by and by. I hardly have two other posts up on the blog when it’s time for the Secret Recipe Club post to go up again! I guess life is busy, right?
This month I got assigned to Ros’s blog, The more than occasional baker. As usual with my assigned blog, hers is so cute! Ros reminds me of myself — just getting up and baking and cooking when she’s inspired Oh, and she’s obsessed with peanut butter and banana baked goods…..we were a good fit.
After browsing her archives about 9 billion times, I settled on a muffin recipe. I usually bake a batch of some sort of muffin to have as a mid-morning snack at work, so I thought I’d whip up some of her Banana Blueberry Muffins to hold me over for a few weeks. I had some brown bananas on the counter and frozen blueberries in the freezer — it was too convenient not to make them
And they’re great! I subbed half whole wheat flour for the all-purpose, so they had a lot of texture. The only thing I didn’t do was sprinkle the extra sugar and cinnamon on at the end, which I discovered is a must — they weren’t sweet enough with just the 3 tbsp of honey for a morning muffin. Plus, the more sugar the better
Thanks, Ros, for another great SRC recipe — and a new muffin recipe to add to my collection.
Banana Blueberry Muffins
- 1/2 cup all-purpose four
- 3/4 cup whole wheat flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 ripe bananas, mashed
- 3/4 cup blueberries (fresh or frozen will work)
- 3 tbsp honey
- 3 tbsp vegetable oil
- 1 large egg, beaten
- 3/4 cup milk
- 2 tbsp sugar and 1/2 tsp cinnamon mixed for sprinkling (don’t skip this step!)
- Preheat the oven to 350 degrees F. Spray muffin tins with cooking spray, or line with paper wrappers.
- Sift the flour, baking powder, cinnamon and salt into a large mixing bowl. Add the banana and blueberries and, using a fork, lightly toss the fruit through the flour.
- In a separate bowl, lightly whisk together the honey, vegetable oil, egg and milk.
- Add the liquid ingredients to the dry ingredients and stir until just combined (don’t over-mix or your muffins won’t be as light in texture). Spoon the batter into the individual muffin tins.
- Mix the extra half a teaspoon of cinnamon and the 2 tbsp sugar together and sprinkle on top of the batter.
- Bake in the oven for 20 minutes, until risen and lightly golden. Serve warm from the oven.
My Two Cents
I know that this week is Thanksgiving, and who needs a muffin recipe now when you’re just looking for pie, right? Well…..these are good to have around for guests…or to munch on to keep you from starving while you’re waiting for the big bird
Frozen blueberries worked just fine, but next time I think I’ll use fresh blueberries….and again, don’t skimp on the extra cinnamon-sugar mixture. They aren’t sweet enough without it!
To see all the recipes from today’s reveal day, click on the link below: